make-ahead breakfast burritos

by Rachel McCarthy
make-ahead-breakfast-burritos

Last week, I shared a make-ahead lunch recipe for the work week {post HERE if you missed it} and this week, it’s all about a make-ahead breakfast idea! I don’t know about you, but my mornings can be pretty crazy. With lots to do in the morning before facing a long commute to work, anything that can simplify my morning routine is welcomed. 

These, prepare in advance, keep in the freezer breakfast burritos are the perfect “grab and go” breakfast that you can even take and eat on the road. And the ingredients are totally up to you! I used breakfast potatoes, cheese and egg whites in each of the burritos and added turkey bacon for my husband for half of the burritos. Wrap the burritos in parchment paper and store in a freezer bag for up to 3 months, and when you are ready to eat one, just microwave it for 3 minutes and breakfast is done!

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frozen-breakfast-burrito-recipe
Breakfast Burritos

{what you will need} 
1 – 16 ounce container egg whites {I used Egg Beaters}
1 – 28 ounce bag frozen hash brown potatoes {I used the potatoes mixed with peppers & onions}
1 – 16 ounce bag shredded Mexican cheese
6 burrito size tortillas {I used whole wheat}
3-4 slices turkey bacon, more if desired
2 tablespoons olive oil
1 tablespoon butter
Cooking spray
Salt and pepper, to taste
2 freezer bags
Parchment paper

{directions}
Spray nonstick skillet with cooking spray and heat on medium-high heat. Add the egg whites and season with salt and pepper. Allow to cook until fluffy and just set, about 3-4 minutes. Remove from the heat. {I used an electric skillet to cook the hashbrowns, but if you don’t have an electric skillet, you can use a regular skillet, just be sure to remove the eggs and set them aside first.} Add the olive oil and butter to the electric skillet and set heat to 350 degrees. Add the hashbrowns and stir occasionally, season with salt and pepper. Cook for about 20 minutes, until the hashbrowns begin to brown. To assemble burritos: Place a tortilla onto your work surface and spoon the hashbrowns, eggs, turkey bacon {if using} and cheese into the center of the tortilla in a rectangle shape. Fold the bottom of the tortilla tightly over the filling and then fold in the left and right edges of the tortilla. Roll the burrito up to the top edge until completely sealed. Place the burrito in parchment paper and roll until tightly wrapped. Place parchment paper-wrapped burritos in a freezer bag, waiting until the burritos are completely cooled to place in the freezer. Store in the freezer for up to 3 months. To heat burrito: Remove burrito from the parchment paper and wrap in a damp paper towel. Microwave until hot, about 3 minutes, before serving. 

PRINT RECIPE HERE

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Do you have any shortcuts that help make your mornings go easier? I would love to hear in the comments section below. Thanks so much for dropping by and happy meal prepping!

15 thoughts on “make-ahead breakfast burritos”

  1. I love breakfast and through the week it needs to be grab and go for me and the crew! These are perfect Rachel and I love that you used egg beaters. I love those things!!

  4. I always say I'm going to make these and always forget! I'm definitely going to this weekend! Sometimes my husband gets called out to work crazy hours, and this would be great to grab and go!
    xo, Lily
    Beauty With Lily

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